Multi nutty fruit bread

INGREDIENTS

• 2 ripe bananas

• 3 large eggs

• 1/4 cup coconut oil

• 1 cup almond flour

• 1 tsp baking powder

• 2 tbsp flax meal

• 1 cup gluten free oats

• ½ cup apricots

• ½ cup chopped dates

• 1 cups rough nuts and seeds (I use mixed nuts, sunflower seeds, pumpkin seeds, and pistachios)

METHOD

1. Preheat oven to 150 degrees Celsius

2. Line a tray with baking paper, you can use a round one as I do, about 3 inches in diameter (I use two, or fill it twice) or rectangular tin 

3. Mash the two bananas and whisk in the eggs and coconut oil, mix well.

4. Add the rest of the ingredients and mix well

5. Pour into the preferred pan or tin and spread the mixture out evenly

6. Bake for about 25 - 40 minutes or until starting to turn golden and a toothpick inserted in the centre comes out clean.

7. The larger the tin the longer it will take to cook to the centre, so smaller ones cook faster

8. Remove from oven and gently lift the baking paper and place on a board

9. Let the bread cool then slice and enjoy, store in a container for about a week.